High-Protein Lemon Poppy Seed Cheesecake

Discover a creamy lemon poppy seed cheesecake enriched with Greek yogurt and cottage cheese for a unique texture.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 cup Greek yogurt
• 1 cup cottage cheese
• 3/4 cup granulated sugar
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 3 large eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. Remove from the oven and let cool while you prepare the filling.
4. In a blender, mix the Greek yogurt, cottage cheese, 3/4 cup of sugar, lemon juice, and lemon zest until smooth.
5. Add the eggs one at a time, blending after each addition. Ensure the mixture is smooth and well combined.
6. Blend in the flour, poppy seeds, and vanilla extract until just mixed.
7. Pour the filling over the crust in the springform pan.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
10. Remove from the oven, cover, and refrigerate for at least 4 hours or overnight before serving.

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